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2 ears sweet corn, shucked and cooked for 5 minutes (about 2 cups of kernels)
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1 bay leaf
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1 sprig fresh thyme, or 1 tsp dried thyme
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1 Tbsp olive oil
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1 celery stalk, diced
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1 onion, finely diced
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2 medium potatoes, peeled and diced into ½ inch cubes
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½ red pepper, diced into ½ inch cubes
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1 garlic clove, minced
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1/2 tsp spanish smoked paprika
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1 Tbsp flour
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1 cup low-fat milk
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½ cup low-sodium chicken broth
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1 Tbsp honey
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1 Tbsp tomato paste
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3 Tbsps extra virgin olive oil, divided
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4 boneless, skinless chicken breast halves
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salt and pepper
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4 garlic cloves, thinly sliced
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3 large shallots, thinly sliced
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¾ cup dry white wine
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2 Tbsps extra virgin olive oil
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1 onion, peeled and chopped
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1 carrot, peeled and chopped
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1 stalk celery, chopped
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salt and pepper, to taste
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1 clove garlic, finely chopped
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1 lb mixed wild mushrooms, cleaned, trimmed and sliced
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2 sprigs fresh thyme
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1 tomato, diced
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1 Tbsp tamari
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¾ cup porcini soaking liquid
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¼ cup red wine
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2 Tbsps balsamic vinegar
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For Polenta:
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4 cups water
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1 cup polenta (not instant)
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1 bunch rainbow chard
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1 Tbsp extra virgin olive oil
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1 leek, washed thoroughly, white part minced
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2 medium leeks, white and tender green, quartered lengthwise and cut into 2” lengths
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2 celery stalks, thinly sliced
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1 large onion, halved and thinly sliced
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1 large carrot, thinly sliced
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One 12-oz package frozen artichoke hearts
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1 small fennel bulb, cored and thinly sliced
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fresh lemon juice from 1 lemon
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4 thyme sprigs
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4 tarragon sprigs
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2 bay leaves
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¼ cup dry white wine
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2 cups chicken or vegetable broth
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½ cup frozen peas
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half a bunch of pencil-thin asparagus
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1 handful mixed green and wax beans, trimmed
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2 medium tomatoes, finely diced
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½ cup mixed fresh herbs, such as parsley, chives or basil, coarsely chopped
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1 ½ cups chopped fresh mango
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pinch of sea salt
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¼ tsp agave nectar
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½ tsp freshly squeezed lime or lemon juice
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3 cups organic strawberries, hulled and halved
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